Palak Chicken or Chicken Cooked in Spinach Gravy

Sundays are special and they are meant to be enjoyed with special food. Furthermore, with the whole family back on couch, lazing around with TV and browsing tons of movies, you can’t miss the yummy non veg delights. In addition, this Sunday was going to be chicken Sunday. We didn’t want the Chicken cooked with tons of Indian spices, rather we settled for the Palak Chicken cause our fridge was overloaded with spinach.

The restaurant version of this dish is loaded with heavy cream, but I substituted with yogurt, which consequently gives that creamy texture and avoid tons of unwanted calories. The dish is best accompanied with Chapati or Plain Paratha or Naan. I personally don’t like it much with rice. The dish is loaded with greens like Spinach but you can add other varieties of greens like Kale or Mustard Greens.

Palak Chicken or Chicken cooked in Spinach Gravy

Ingredients for Palak Chicken:

Spinach – 1 bunch

Chicken – 2 lbs or 900gms

Onion – 1 whole big finely chopped

Tomato – 1 medium sized finely chopped

Ginger – 1 inch

Garlic – 4-6 big cloves

Coriander leaves – handful

Mint leaves – handful

Green chillies – 2

Yogurt – 1/2 cup

Bay Leaves – 2 pieces

Cinnamon stick – 1

Cardamom – 2-3

Cloves – 2

Peppercorns – 2-3

Cumin powder – 1 tsp

Coriander powder – 1tsp

Cumin seeds – 1tsp

Turmeric Powder a pinch

Salt to taste

Vegetable Oil- 2 tbsp

Steps of preparation for Palak Chicken:

First of all, marinate the chicken with yogurt, cumin powder and coriander powder. Keep it for 30 mins.

Blanch the Spinach. You can check the detailed process here. This is noteworthy to retain the green of spinach:

Heat water in a pan till it comes to a boil.

Add cleaned spinach in the boiling water and let it boil for 2-3 mins.

Then drain the water and add the spinach leaves to the ice cold water.